351: Profits and happiness with Nandkumar Awatramani

Nandu is a third generation Hospitality Entrepreneur with 18 years in the hospitality industry. He is based out of New Orleans, Louisiana and helps restaurateurs and other F&B business owners make more money, get their time back, and grow their businesses beyond what they could have thought was possible. He does this all through his platform F&B Business School

In this episode, we will discuss: reach out and find the right education. Improving revenues by working less. Taking over managing a restaurant unexpectedly. Daily meetings with your staff are essential. Take a minute to say hello and ask how each member of your staff is doing every day. Cultural challenges. Learning another language on the job! Show your employees that you appreciate them. Bringing Italian food to India. Imprint your drive and passion on your employees. Bad business and how to avoid it. Making pizzas for a movie theater! High volume in a small space. Branding and messaging is so important! Knowing when to go for professional help and when not to. Growing your company. Learning to be strategic. Have a plan! Systems, processes, and procedures. Step outside the box. Getting the people who like your restaurant to come back more often rather than only trying to attract new customers. Leading a balanced life of profits and happiness. Hard work is important BUT SO IS SMART WORK!

Show notes…

Favorite Success Quote or Mantra.

“I can do it.”

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Career Challenge or Failure

Opening the central kitchen of the movie theater. Should have opened smaller.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Consistency.

What is your biggest weakness?

Perfectionism because perfection doesn’t exist.

What is one piece of advice you have for leading others?

Believe in yourself. There are a lot of nay-sayers and you have to be your own champion.

What’s one question you ask or thing you look for during an interview?

No set questions. “I just go with my gut and ask myself ‘Do I want to work with this person?'”

What’s a current challenge? How are you dealing with it?

Employee retention. It’s happening globally. You need to appreciate your team to make them want to stay.

What’s one thing (besides food) your restaurant does well and separates you from other restaurants?

“We were thirsty for growth. It was a part of the culture of the team.”

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